3 Ways Thandai

3 Ways Thandai

 

(For thandai paste )

 

INGREDIENTS

Almonds - 50 grams

Pistachios - 40 grams

Cashews - 25 grams

Poppy seeds - 2 tablespoons

Fennel seeds - 1 tablespoon

Black peppercorn - 1 tablespoon

Green cardamom - 8 pods

Water -  200 milliliters

Gulkand - 2 tablespoons

Dry ginger powder - 1 teaspoon

Nutmeg powder - 1/4 teaspoon

Water - 150 milliliters

 

( For thandai syrup )

Sugar - 400 grams

Water - 400 milliliters

Saffron - 1/4 teaspoon

 

PREPARATION

 

  1. In a mixing bowl, add 50 grams almonds, 40 grams pistachios, 25 grams cashew, 2 tablespoons poppy seeds, 1 tablespoon fennel seeds, 1 tablespoon black pepper corn, 8 pods green cardamom and 200 milliliters water.
  2. Keep aside and soak for 6-7 hours.
  3. In a blender, add soaked mixture, 2 tablespoons gulkand, 1 teaspoon dry ginger powder powder, 1/4 teaspoon nutmeg powder and 150 milliliters water.
  4. Blend it into smooth paste.

 

( For thandai syrup )

  1. In a saucepan, add 400 grams sugar, 400 milliliters water and 1/4 teaspoon saffron.
  2. Bring it to boil for 4-5 minutes.
  3. Now, add prepared thandai paste in it and cook for 20 -25 minutes.
  4. Remove the pan from heat.
  5. Keep aside and allow it to cool.
  6. Store it in air tight container

 

 

Mango Thandai

 

Serving - 4

 

INGREDIENTS

Ice cubes - 4

Prepared thandai paste - 2 tablespoons

Mango - 150 grams

Milk - 300 milliliters

Mango chunks - for garnish

Mint leaves - for garnish.

 

 

INGREDIENTS

  1. In a blender, add 4 ice cubes, 2 tablespoons prepared thandai syrup, 150 grans mango and 300 milliliters cold milk.
  2. Blend it to a smooth consistency.
  3. Pour it in a glass.
  4. Garnish it with mango chunks and mint leaves.
  5. Serve.

 

 

Paan Thandai

 

Serving - 4

 

 

INGREDIENTS

Ice cubes - 4

Prepared t paste - 2 tablespoons

Milk - 300 milliliters

Paan leaves - 2

Fennel seeds - 1 teaspoon

Gulkand - 1 tablespoon

Dry rose petals - for garnish

 

 

PREPARATION

  1. In a blender, add 4 ice cubes, 2 tablespoons thandai syrup, 300 milliliters cold milk, 2 paan leaves, 1 teaspoon fennel seeds, and 1 tablespoon gulkand. 
  2. Blend it to a smooth consistency.
  3. Pour it in glass.
  4. Garnish it with dry rose petals.
  5. Serve.

 

 

itkat Thandai

 

Serving - 3

 

INGREDIENTS

Whipping cream - 120 grams

Ice cubes - 4

Chocolate syrup - 1 teaspoon

Kitkat - 40 grams

Prepared thandai paste - 2 tablespoons

Cold milk - 300 milliliters

Chocolate ice cream - 2 scoops

 

( For garnish )

Whipped cream

Chocolate syrup

Kit kat

 

 

PREPARATION

  1. In a mixing bowl, add 120 grams whipping cream and whisk it well.
  2. Whisk it until stiff peaks form.
  3. Now, In a blender, add 4 ice cubes, 1 teaspoon chocolate syrup, 40 grams kitkat, 2 tablespoons prepared thandai syrup, 300 milliliters water and 2 scoops chocolate ice cream.
  4. Blend it to a smooth consistency.
  5. Pour it in glass.
  6. Garnish it with whipped cream, some chocolate syrup and kitkat.
  7. Serve.